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Rugelach Recipe

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These crispy crescents can be served as dessert or with your morning coffee.

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Ingredients

1 cup butter, softened
8 ounces cream cheese, softened
2 cups flour
1/2 teaspoon salt
1 cup sugar
2 tablespoons cinnamon
1/2 cup butter, melted
1/2 cup almonds, finely chopped

Directions

PREP

25 mins

COOK

25 mins

READY IN

50 mins

In a large mixing bowl, cream butter and cream cheese. Gradually add flour and salt to the creamed mixture. Divide dough into four equal parts and wrap in plastic wrap. Refrigerate at least one hour.

Preheat oven to 350 degrees. Melt butter. In a small bowl, combine sugar and cinnamon. Roll out each dough ball between two sheets of wax paper into a 10-inch circle. Remove top sheet of wax paper. Brush circle with melted butter. Sprinkle with 3 tablespoons of cinnamon-sugar and 2 tablespoons almonds. Cut into 12 wedges. Roll up wedges from the wide end; place pointed side down on baking sheets and curve into a crescent shape. Bake for 24-26 minutes or until golden brown. Place on wire racks. Brush warm cookies with butter and sprinkle with cinnamon-sugar. Repeat with each dough ball.

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